Cromesquis of Game Stanislas

Made with either snipe, grouse, young rabbit, partridge or plover with truffles. Remove the skin and nervous parts from some roast game, prepare a pound of the meat and cut it into three-sixteenths of an inch squares, and cut up four ounces of truffles exactly the same. Reduce a quart of espagnole sauce (No. 414), with some game fumet made with the carcasses and a little meat glaze (No. 402), season, add the game and truffles, let boil and cool off. Prepare a few exceedingly thin, small bands of fat pork, seven inches in length and three-quarters of an inch wide, also some round pieces two and a quarter inches in diameter. Divide and roll the preparation into one and a half inch diameter balls, flatten them down to three-quarters of an inch in thickness, and roll the band around the edge, lay the round pieces on top and bottom, then dip the cromesquis into a frying paste (No. 137, No. 2), and plunge them into very hot fat to attain a fine color, drain and dress them pyramidically on a folded napkin with a bunch of fried parsley on top.